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Recipe Directions

1. Soak the nuts in luke-warm water for at least one hour to soften them. Rinse them well and discard all water.

2. Process all of the paste ingredients in a food processor on high until the mixture resembles a very smooth paste. You should not see any nut bits at all. You may need to stop and start and get in there with a spatula.

3. Eat right away or refrigerate to eat later. I prefer to keep the pate separate and I don't add any chunks (onions, celery, etc) until I'm ready to eat.

4. When you're ready to eat, serve your portion in a bowl. Then add some chopped onions, parsley, raw pickles or apples to suit your taste.

5. Enjoy on crackers, on top of a salad, in a nori seawee droll, or more...

The Rawtarian's Thoughts

I like to eat it with a crisp apple, or it's great as a salad topper, too. Or how about eating it in a nori roll or stuffed inside of an apple? The possibilities are endless for this mock raw tuna salad.

I make this raw tuna recipe at least once a week. If you need something to take to work for lunch, try packing some raw crackers, a little tupperware of this tuna spread, and a knife. You'll be good to go. If you want, you can leave the garlic out if you want this to be more breath-friendly. (But it really is better with the garlic.)

The dulse (seaweed) is what gives this recipe its tuna-like taste, so try not to omit it. (Also, you can use one sheet of nori seaweed instead if you can't find dulse - nori sheets are the flat sheets of seaweed that are traditionally used to make sushi.)

Recipe Photos

Nutrition Facts

Nutritional score: 100 out of 100

This recipe is very low in Calories, Carbohydrates, Saturated Fat, Monounsaturated Fat, and Polyunsaturated Fat.

Your Comments and Reviews

Top voted

I've made this twice now and it is so yummy. The second time around, I didn't add garlic, but added some onion right in the mixture instead. I also minced up some carrot, kale and cucumber into the mix for a bit of crunchy texture, then added the chopped celery and pickles and ate in on a bed of sunflower microgreens.

I don't yet have a food processor, but my Omega juicer has a grinding function so I just pushed everything I wanted processed through there then stirred it all together in a bowl. It turned out really well.

Hi! You have some great, yummy looking recipes on here that I can't wait to try but I wish you would include the amount of servings or quantity that the recipes make. If I'm making them for guests I'm not sure if I should double triple etc the recipes and I'd hate to have to start all over just to make more. Thanks a bunch!!

The servings, in general, are for 1 person. However, the plan is constructed so that there will be plenty of leftovers to allow the meals to spill over as snacks, meals the next day, etc. Better too little than too much as we don't want you to go hungry :)

Hi! You have some great, yummy looking recipes on here that I can't wait to try but I wish you would include the amount of servings or quantity that the recipes make. If I'm making them for guests I'm not sure if I should double triple etc the recipes and I'd hate to have to start all over just to make more. Thanks a bunch!!

I've made this twice now and it is so yummy. The second time around, I didn't add garlic, but added some onion right in the mixture instead. I also minced up some carrot, kale and cucumber into the mix for a bit of crunchy texture, then added the chopped celery and pickles and ate in on a bed of sunflower microgreens.

I don't yet have a food processor, but my Omega juicer has a grinding function so I just pushed everything I wanted processed through there then stirred it all together in a bowl. It turned out really well.

hi there,
I've been lurking around now and then and want to tell you that you've created a very well put-together website. It makes it easy to trust that the recipes are good, without even having made them. I'm a vegan and wanting to slowly transition into raw. My question is: Can this tuna recipe or any other recipes be made with a blender instead of a food processor, which I don't have at this moment. Thank you.

Hi Gigi, Thank you for your kind words :) Unfortunately, this recipe should really be made in a food processor only,

The reason is that the blender needs more liquid in order to process stuff properly - so because the cake part is more dry it will just be a chunky mess.

You definitely need a food processor AND a blender.

You can get a cheap food processor ($50 or so) is fine. Here is the cheap food processor that I own - it gets bad reviews on Amazon but it's cheap and it's the one I've been using for almost 4 years! I don't have a problem recommending it, it's the Black and Decker Quick and Easy: http://tinyurl.com/avdwva4

Reunited with tuna again!!! I loooove this recipe, which I actually made with walnut and cashew like the other tuna/mayo recipe! I omitted the coconut butter which my body seem to have a hard time to process. Sunflower oil instead. Fantastic! I've always modified (I like to called this "personalizing"!) recipes to my needs and taste. Your website is loaded with wisdom and enlightment! So grateful you share this with us!

This was great! I really enjoyed it on raw sunflower bread. I have to admit though that I put some vegan mayo in it to make it creamier (insert sheepish grin HERE). It also finally afforded me the opportunity to experiment with the Dulse flakes that have been sitting in my fridge for several months. I wonder what else I can do with them?

This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!

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